Crispy Baked Falafel Mezze Plate
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 40 min · Beans · vegetarian, vegan, dairy-free
520 cal
18g protein
58g carbs
24g fat
per serving · estimated
Ingredients
- 1/2 cup dried chickpeas, soaked overnight
- 1 yellow onion
- 2 garlic cloves
- 1/2 cup fresh parsley
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 cup hummus
- 1 whole-wheat pita
- 1/2 cup, diced cucumber and tomato
- 1 tbsp extra-virgin olive oil
Method (tap to check — screen stays awake)
- Preheat the oven to 400F and line a baking sheet with parchment.
- Pulse the soaked (not cooked) chickpeas with onion, garlic, parsley, cumin, and coriander in a food processor until coarse but cohesive.
- Season with salt, form into 12 patties, brush with olive oil, and place on the sheet.
- Bake for 20 minutes, flipping halfway, until golden and crisp.
- Warm the pita and arrange with hummus, the diced cucumber-tomato salad, and the falafel.
- Drizzle everything with olive oil before serving.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.